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新鲜奶酪的微藻菌 (Chlorella vulgaris) 的营养改善:对成分,结构和感官接受的影响
Rita Lousada Falcão1, Valentina Pinheiro2, Cátia Ribeiro2
1LEAF - Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Food technology and biotechnology
|July 17, 2023
概括
将微藻添加到奶酪中可以提高它的营养价值和抗氧化特性. 这项研究探讨了Chlorella vulgaris对夸克和奶油奶酪的影响,显示了开发更健康,可持续的食品产品的有希望的结果.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 将生物活性成分添加到食品中是健康食品市场的一个关键策略.
- 由于其复杂的矩阵和生化过程,奶酪强化存在挑战.
- 微藻提供了可持续的营养素和生物活性化合物的来源.
研究的目的:
- 研究将2%和4%的Chlorella vulgaris添加到夸克奶酪和奶油奶酪的影响.
- 评估对营养成分,生物活性,结构和感官特征的影响.
- 评估开发创新的强化乳制品的潜力.
主要方法:
- 将Chlorella vulgaris添加到益生菌发酵夸克和奶油奶酪中.
- 纹理形状分析和风湿学测量以评估机械性能.
- 营养成分分析和化合物和抗氧化能力的确定标准方法.
主要成果:
- 添加Chlorella vulgaris影响了奶酪的坚硬度.
- 丰富的奶酪显示出改善的营养特征,包括增加的蛋白质和矿物质含量 (Mg, P, S, Cu, Zn, Fe, Mn).
- 增强抗氧化活性和有希望的感官结果,特别是奶油奶酪.
结论:
- 微藻丰富是一种创造混合,可持续食品的可行策略.
- 强化奶酪提供了改善的营养和生物活性特性.
- 菌具有提高新鲜奶酪产品价值的潜力.
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